Burrito Bowl

The effort is worth it, trust me. 🤤 Burrito Bowl (makes 2 servings - 418 Kcal, 30 g P, 22 g F, 26g C and 8 g Fibre per serving) Ingredients Spice mix- 2 tsp chilli powder 2 tsp peri peri seasoning 1 tsp cumin powder 1 tsp garlic powder 1 tsp chilli lime seasoning (optional) Salt to taste For guacamole - 1/2 an avocado (or 2 tbsp cream cheese) 1 tbsp chopped onion 1 tbsp chopped tomato 1-2 chopped chilli 1 tbsp cream cheese Salt, lime as required 1/2 cup sweet corn kernels 1 tsp olive oil 2 tbsp chopped onion 1 tbsp chopped garlic 1 cup cooked rajma 300 g boneless sliced chicken thigh or mushroom or cooked soya chunks (if using paneer, add after sautéing the vegetables) 1 cup sliced bell peppers 1/2 cup sliced onion 2 tsp olive oil Salt, honey, lime juice as required To serve - 1 cup cooked rice (1/2 cup to be used per serving) Method 1. Make the spice mix and guacamole as shown. 2. Fry the corn with some spice mix until charred, add a little water and cook for a bit. Set aside. 3. Sauté chopped onion, garlic in olive oil. Add cooked rajma, some spice mix and finish with honey, salt, lime juice and chopped coriander leaves. 4. Mix chicken with bell peppers, onion, spice mix and seasonings and oil. 5. Cook in a large pan until vegetables soft, water evaporates and chicken browns. Can bake also. 6. Assemble everything on a bed of rice and enjoy. (Use half of everything for one portion) .

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Step 1

1. Make the spice mix and guacamole as shown.

Step 2

2. Fry the corn with some spice mix until charred, add a little water and cook for a bit. Set aside.

Step 3

3. Sauté chopped onion, garlic in olive oil. Add cooked rajma, some spice mix and finish with honey, salt, lime juice and chopped coriander leaves.

Step 4

4. Mix chicken with bell peppers, onion, spice mix and seasonings and oil.

Step 5

5. Cook in a large pan until vegetables soft, water evaporates and chicken browns. Can bake also.

Step 6

6. Assemble everything on a bed of rice and enjoy. (Use half of everything for one portion)